Production of soluble protein solutions from soy ("s701" cip)
Abstract
A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
Claims
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17 . A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is substantially completely soluble in an aqueous medium at a pH of about 7 to about 8.
18 . An aqueous solution with a near neutral pH, preferably in the range of about 6 to about 8, having dissolved therein the soy product of claim 17 .
19 . The aqueous solution of claim 18 which is a beverage.
20 . The aqueous solution of claim 18 which is incorporated in the manufacture of a dairy analogue or a product that is a dairy/soy blend.
21 . The aqueous solution of claim 18 which is heat stable.
22 . The aqueous solution of claim 18 which is transparent at a pH of about 7.5 to about 8.
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34 . A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which has colorimeter readings for a solution thereof in water, prepared by dissolving sufficient soy protein product to supply 3.2 g of protein per 100 ml of water used, which are a combination of L*=about 82 to about 100, a*=about −2 to about 5 and b*=about 0 to about 30.
35 . The soy protein product of claim 34 wherein said colorimeter readings are a combination of L*=about 94 to about 100, a*=about −1 to about 1 and b*=about 0 to about 10.
36 . The soy protein product of claim 34 which has a protein content of at least about 90 wt % (N×6.25) d.b., preferably at least about 100 wt % (N×6.25) d.b.
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